Ina Garten’s skillet-roasted chicken and potatoes recipe is a simple, delicious, and comforting one-pan dinner. With crispy chicken skin, tender and browned potatoes, garlic, herbs, and pan juices, it’s no wonder this dish has become a classic. If you want to make this Barefoot Contessa favorite at home, here’s a step-by-step guide to getting it just right.
Overview of the Recipe
This recipe uses bone-in, skin-on chicken thighs or a cut-up whole chicken seared in a skillet then roasted with halved Yukon gold potatoes, garlic, and fresh herbs like thyme or rosemary. The key steps include
- Marinating the chicken in buttermilk
- Searing the chicken skin-side down to get it crispy
- Roasting the chicken and potatoes together
- Basting everything with the pan juices
- Broiling at the end for extra crispness
The simple preparation, limited ingredients, and hands-off roasting method make this an easy weeknight dinner But the layers of flavor from the herbs, garlic, mustard, and pan drippings keep it interesting
Gathering the Ingredients
For Ina’s skillet-roasted chicken and potatoes, you’ll need:
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Chicken: 4 bone-in, skin-on chicken thighs or a 3-4 pound cut-up whole chicken. Skin-on is key for crispiness.
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Potatoes: About 1 pound of baby Yukon gold potatoes, halved or quartered if large. The creamy, buttery flavor pairs perfectly.
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Buttermilk: 2-3 cups for marinating the chicken. This tenderizes and adds tang.
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Oil and butter: For searing the chicken. You’ll need about 3 Tbsp oil and 2 Tbsp butter.
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Herbs and seasonings: 2-3 cloves minced garlic, chopped fresh thyme, rosemary, parsley or chives, plus salt and pepper.
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Extras: Dijon mustard, dry white wine, lemon wedges, etc. to add even more flavor if desired.
Step-by-Step Instructions
Follow these simple steps for flawlessly roasted chicken and potatoes:
1. Marinate the Chicken
- Rinse chicken and pat very dry with paper towels.
- Place in a gallon zip-top bag or baking dish. Season all over with salt and pepper.
- Pour over the buttermilk, seal or cover, and marinate for at least 2 hours or up to overnight.
2. Prep the Potatoes and Preheat Oven
- Wash and halve or quarter potatoes if large. Place in a bowl.
- Toss potatoes with oil, salt, and pepper.
- Preheat oven to 425°F.
3. Sear the Chicken
- Heat oil and butter in a large ovenproof skillet over medium-high heat.
- Place chicken skin-side down. Do not move it for 5-6 minutes to get very crispy.
- Flip and brown the other side for 2 minutes.
- Transfer chicken to a plate.
4. Roast the Chicken and Potatoes
- Add potatoes to the skillet, tossing in the pan juices.
- Place chicken on top of potatoes, skin-side up.
- Roast for 30-40 minutes until chicken is 165°F and potatoes are fork tender.
5. Finish and Serve
- Remove pan from oven and let rest 5 minutes.
- Spoon over any pan juices.
- Garnish with minced herbs. Serve right from the skillet.
Handy Tips for Success
These tips will help you nail Ina’s famous chicken and potatoes recipe:
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Dry the chicken very well before searing for ultra-crispy skin.
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Use a heavy, oven-safe skillet like cast iron to evenly brown.
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Don’t crowd the pan. Cook in batches for proper searing.
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Make sure potatoes are spread out, not overlapping for even roasting.
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Use fresh, not dried herbs for the best flavor.
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Let the dish rest before serving so juices redistribute.
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Add a splash of white wine to the pan for an extra layer of flavor.
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Broil at the end to recrisp the skin after roasting.
Serving Suggestions
Serve Ina’s skillet-roasted chicken and potatoes with:
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A fresh green salad or steamed green beans
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Crusty bread for dipping in the pan juices
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A crisp white wine like Sauvignon Blanc
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Lemony roasted broccoli or Brussels sprouts
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A creamy slaw with tangy dressing
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Applesauce for a sweet contrast
No matter what you pair it with, this dish is sure to become a dinner table favorite. Enjoy the crispy chicken skin, tender potatoes, and rich pan sauce that this simple roasted chicken recipe delivers.
Storing and Reheating Leftovers
Have leftover chicken and potatoes? Here are some tips:
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Let cool completely before storing in airtight containers in the fridge for 3-4 days.
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Reheat gently in a 300°F oven to maintain texture and crispiness.
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Microwave in short bursts, checking frequently to avoid overcooking.
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Stir leftovers into a chicken and potato hash or casserole.
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Make sandwiches or wraps with the sliced chicken, potatoes, and toppings.
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Shred the chicken and make enchiladas, tacos, empanadas, or potato skins.
With its straightforward preparation and outstanding flavor, Ina Garten’s skillet-roasted chicken and potatoes will fast become a weekly staple. Follow this guide for crisp-skinned chicken and tender spuds hot from the oven any night of the week. Enjoy!
How to Make Ina Garten’s Perfect Roast Chicken
- 1 (5- to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed and cut into wedges
- Olive oil
Initial ThoughtsIf I were making Ina’s chicken in the summer, I would have scooped up the garden-fresh herbs and veggies at my local farmer’s market. But living in Wisconsin and suffering through a brutally cold winter (and spring!), my only option was to head to the supermarket. That wasn’t a problem though, because I easily found everything I needed for this recipe at one store. (I like to
On to the ah-mazing roast veggies. I like big, chunky roasted vegetables so I purchased the biggest carrots I could find. After peeling off the skins, I cut them into approximately 2-inch pieces. I also used two bulbs of fennel because I wanted to fill my roasting pan to the brim. Then I tossed everything into the bottom of my roasting pan, added salt, pepper and more sprigs of thyme, then sprinkled it all with olive oil. I added my chicken to the top of the rack in my roasting pan and put it in the oven.
I let that bad boy roast in the oven per Ina’s instruction for 1-1/2 hours until it was a tantalizing golden brown and the vegetables were just tender. Test the bird’s internal temperature by making sure a thermometer registers at least 165° when inserted in the thickest part of the thigh. This is the safe temperature for both white and dark meat. You can also cut between a leg and a thigh; if the juices run clear, it’s done. I removed the chicken and vegetables from the roasting pan to a platter. Then I covered the bird with aluminum foil for about 20 minutes. That short amount of time felt like an hour because I could hardly wait to slice into the succulent, juicy meat and scoop up the tender veggies. Ina’s roast chicken is worthy of every ohh, ahh and mmm it elicits. It’s as perfect and impeccable as Ina herself! My family gave it a thumbs up and quickly asked for seconds. Regardless of your cooking style or level of experience, this crisp-skinned chicken will be a dinnertime hero. If you love entertaining, dont miss
Ina Garten’s Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
FAQ
Can you cook raw chicken and potatoes in the oven at the same time?
Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings.
How do you make ina garten roasted potatoes?
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp.
Can you cook chicken and roast potatoes together?
Arrange the potatoes around the chicken with the rest of the lemons and onions, rosemary and whole garlic cloves, and lemon thyme. Cook in the oven for 1 hr 20 mins, turning the potatoes in the pan once or twice. To check if the chicken is cooked, pierce the thigh with a skewer and the juices should run clear.
How to make the perfect roast chicken?
A 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn’t matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.